River crayfish (f320)1556
Crayfish are a popular food source due to their appealing taste and balanced nutrient composition with high protein content, low fat, and low calories. However, increased consumption of crayfish is accompanied by a rise in allergic reactions. Symptoms of shellfish allergy can occur from a few minutes up to 1–2 hours after eating and include oral allergy syndrome, urticaria, angioedema, gastrointestinal disturbances, and respiratory symptoms, with rare cases of anaphylaxis. Cross-reactivity has been identified between allergens of shrimp, crab, lobster, and crayfish.
Crayfish are among the most common freshwater shellfish consumed in many countries worldwide. Allergic reactions to crayfish can cause a wide range of symptoms, from mild to severe, including anaphylaxis. Identification of specific allergenic components such as tropomyosin, arginine kinase, and sarcoplasmic calcium-binding protein aids in accurate diagnosis and allergy management. High cross-reactivity between allergens of various crustaceans has been found, which is important to consider in treatment and prevention of allergic reactions.
- Diagnosis of allergic reactions to crayfish.
- Assessment of sensitization level and risk of allergy development.
- Monitoring therapy effectiveness.
- Evaluation of sensitization level after allergen avoidance.
- Assessment of immune system status.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of sensitization to crayfish allergen.
Please note that the research method and reference values may vary depending on the equipment and test systems used.
- Blood should be drawn in the morning on an empty stomach or 4 hours after eating.
- Drinking plain still water is allowed.
- Do not smoke for 30 minutes before the test.
- For children under 1 year – no food 30-40 minutes before the test; for children 1-5 years – 2-3 hours fasting.